After the success of my Creamy Vegan Pumpkin Pie Oatmeal, I came down one morning and saw apples sitting in the fridge and new instantly what had to be done. Of course, my mental thought process was helped by the fact that my mother was making an actual apple pie. Well, nearly. It was a pear tart, but the cinnamon-vanilla scented inspiration stands. A combination of sweet, soft but slightly crunchy stewed apples, rum-soaked raisins, chewy almond milk oatmeal, crunchy walnuts topped with a sprinkling of cinnamon, it was a divine luxury of a breakfast.
Dice half an apple into 1cm or bite-sized chunks, and put them in a cooking pot with 1/4 cup of apple juice on a medium heat until they become soft. Meanwhile, soak raisins in liquid to make the dried grapes inflate with a little water - I like to use rum, just because it tastes perfect with raisins.
In a toaster oven or on a pan, toast the walnuts for around 5-10 minutes on a low heat. Then chop them up.
In the cooking pot with the apples, add your almond milk for oatmeal cooking (I use 3/4 cup) and bring to a boil. Then, put in your oatmeal (I use 35g for 3/4 cup of almond milk) and cook with the apples until it reaches your desired consistency. Add the raisins, chopped walnuts and top with cinnamon seasoning.